December 12, 2017

Using Black Beans Rather than Potatoes

Living healthier is nothing but making small conscious choices and changes. That’s all!

Black-beans
I recently moved to a new place and had the family over for dinner. Knowing that I can’t get too fancy or too “creative” with my family I keep things pretty basic: a meat and potato kind of concept. If you know me, you know that simple is still a full meal, with a couple different meats, at least two veggies, salad and of course, dessert.

I eat what I preach. Quality always comes first, starches and sugars last or avoided all together. Roasted potatoes were initially on the menu, a side which is simple, easy and fairly quick to make. However, a potato is all carbohydrates, hardly any fiber or proteins. Everyone’s insulin levels would have shot up to the skies. By simply replacing the potatoes with a black bean, diced vegetables and fresh herbs salad, I not only lowered the carb count, I also increased the protein and fiber and added a whole lot more nutrients. No one noticed the lack of potatoes or starch nor missed all the gluten-full foods they generally eat. The gluten-free, casein-free and sugar-free chocolate cake was a grand finale.

Small and simple menu changes will lead to major benefits in your health.

Tumeric-Mustard Tri-Tip Steak | Gluten Free Recipe

Turmeric-Mustard Rub

gluten-free recipes1/4 Cup Turmeric
1/4 Cup Dry Mustard
1/8 Cup Ground Ginger
2 Tablespoon Dry Oregano
1/8 Cup Smoked Paprika
Salt and pepper to taste*
2 Tablespoon Cayenne
1- Mix everything, put in a jar, use as needed.

Tri-Tip Marinade

1 Tri-tip, trimmed
1 onion, sliced
4 garlic cloves, smashed
Olive oil, enough to coat tri-tip

[Read more…]

Roasted Butternut Squash

gluten-free recipes2 pounds butternut squash, diced into one inch squares
8 ounces mushrooms, quartered
3 to 4 cloves of garlic, smashed
2 sprigs thyme
1 bay leaf
3 TBS olive oil
½ to 1 cup slivered almonds
½ cup sunflower or pumpkin seeds
Salt and pepper to taste
½ cup pomegranates seeds

Toss ingredients in a bowl, except for pomegranate seeds. Place on a sheet pan. Bake at 450 degrees. Mix and turn twice during baking. Approximate baking time is 20 minutes based upon the size of the squash and your oven temperature. When the squash is firm, yet tender, it is done.

Transfer into a serving bowl. Add pomegranate seeds and enjoy.

Bon apetite,